A plant grown for its tiny, oily seeds, which are used in cooking and baking. The seeds and their oil are common in many Asian, Middle Eastern, and African dishes.
From Latin 'sesamum', from Greek 'sēsamon', from a Semitic source similar to Hebrew 'šūmšum' or Akkadian 'šamaššammu'. The word is very old and traveled through many ancient languages with the trade of the seed.
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